Payagua Mascada (Paraguayan Tortillas)

1. 1

   Peel yucca, or cassava, and boil in salted water until tender, about 20 to 30 minutes (don't overcook).

2. 2

   Meanwhile, heat a skillet over medium heat and cook ground beef and onion, until meat is browned and onion is softened, about 5 minutes.

3. 3

   Remove yucca, or cassava, from heat and puree; mix with cooked ground beef, minced garlic, salt, cumin, and corn starch.

4. 4

   With wet hands, form into small tortillas or patties.

5. 5

   Heat oil in a large skillet, over medium heat, fry tortillas until golden, turn and fry other side; drain on paper toweling.

6. 6

   These will keep, refrigerated, for several days.

* Per serving · 4 servings · Values may vary.

No additional tips available.